Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

被引：17
作者：
Ayag, Neslihan [1 ]
Dagdemir, Elif [1 ]
Hayaloglu, Ali Adnan [2 ]
机构：
[1] Ataturk Univ, Agr Fac, Dept Food Engn, TR-25240 Erzurum, Turkey
[2] Inonu Univ, Engn Fac, Dept Food Engn, TR-44280 Malatya, Turkey
来源：
INTERNATIONAL DAIRY JOURNAL | 2022年 / 128卷
关键词：
VOLATILE COMPOSITION; BIOGENIC-AMINE; BLOOD-PRESSURE; BACTERIA; MILK; GABA; PROTEOLYSIS; LACTOBACILLUS; GENES;
D O I：
10.1016/j.idairyj.2021.105285
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A total of thirty cheese samples belonging to three varieties (Beyaz, Kasar and Tulum) with different technological traits were analysed for gamma-aminobutyric acid (GABA) and free amino acid (FAA) content. Microbiological and physicochemical status and soluble nitrogen fractions of cheese samples were examined to determine their effects on formation of GABA during ripening. The major FAA were His, Ile, Lys for Beyaz cheeses, Glu, His, Tyr, Ile, Phe, Trp for Kasar cheeses and His, Arg, Tyr, Ile, Leu, Trp for Tulum cheeses. Also, total free amino acid content was higher in Tulum cheeses. The GABA concentration ranged from 0.00 to 83.05 mg 100 g(-1), 1.65-45.79 mg 100 g(-1) and 0.20-21.06 mg 100 g(-1) for Beyaz, Kasar and Tulum cheeses, respectively. Cheese microflora, soluble nitrogen fractions, amino acid concentrations such as Glu and Gln and ripening time/conditions had a significant effect on formation of GABA. (C) 2021 Elsevier Ltd. All rights reserved.
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页数：8
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